Carrot Soup with Labneh

Amr El-MasriChef

Ingredients

• Carrots
  0.5 kilogram
• Large onion
  1 piece
• Chicken broth cube
  1 cube
• Clove of garlic
  4 cloves
• Cilantro leaves
  0.5 cup
• Labneh
  1 cup
• Olive oil
  0 as needed
• Salt
  0 to taste

Steps

1. 1

   Peel and chop the carrots; chop the onion; mince and crush the garlic with a little salt.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Heat a little olive oil and sauté the onion until golden; add the carrots and let them sauté a bit.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Add 4 cups of water and the chicken cube to the pot and bring the mixture to a boil.

   Required Tools:

   Pot

   5 min
4. 4

   Cook on low heat until the carrots are tender, for about 20 minutes.

   20 min
5. 5

   Meanwhile, heat a teaspoon of olive oil in a small frying pan.

   Required Tools:

   🍳

   Small frying pan

   5 min
6. 6

   Add the minced garlic and chopped cilantro to the pan and stir the mixture for 5 seconds; set aside.

   5 min
7. 7

   Once the carrots are cooked, let them cool slightly and blend in the blender with the cilantro paste and labneh.

   Required Tools:

   Blender

   5 min
8. 8

   Serve.

   1 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Cilantro leavesper 100g

Energy23 kcal

Protein2.1 g

Total Fat0.5 g

Carbohydrate3.7 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Labnehper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.3 g

Carbohydrate4.7 g

Total Sugars4.7 g

Vitamin B120.46 mcg

Iodine26 mcg

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags